Potato cooked in tangy tamarind base.south indian style potato with tamarind. Do you like urulaikizhangu, looking for some new way to prepare curry? Try this UrulaiKizhangu Puli Thokku. It taste great as side or you can just mix it with rice and have it. This post is very special for me. My Amma’s neighbor prepared this UrulaiKizhangu Puli Thokku during our India trip. I noted down the recipe and took pictures in my phone when Aunty did it. I love Aunty’s cooking, ever since my childhood days whenever Aunty cooks my favorite recipes she always sends a box over. If my Amma travels out of the city, she won’t allow me to cook. I have mentioned Aunty in many of my posts. Vendakkai thengai puli kuzhambu , Paruppu Urundai Kara Kuzhambu is one of my favorite Aunty’s recipe Last summer I visited India and took a great vacation without even entering the kitchen, both Ammas didn’t allow me to cook:-) Almost daily Aunty cooks something and brings it during one course of the meal. Every now and then she comes and asks me what I want to eat. I thought of clicking all the yummy food she prepared for me, but I couldn’t, so I noted down many recipes.
With potato, she makes this UrulaiKizhangu Puli Thokku and potato puttu other than Potato fry and potato podi Curry. Today I prepared Potato puli curry and I realized still I didn’t post Aunty’s recipe. Here it is 🙂 Its not only a side but tastes great with plain rice. In fact my favorite way to eat is after transferring the UrulaiKizhangu Puli Thokku into a serving plate, add some cooked rice to the pan mix well and eat, heaven is the word:-) If you like tangy Pulikaichal this potato puli thokku is must try.
Ingredients:
Potato - 6, medium size Tamarind - small lemon size Sambar Powder - 1 teaspoon + 1/4 teaspoon (Adjust according to your spice level) Turmeric powder - 1/8 tsp Coriander powder - 1/2 tsp Cumin Powder - 1/4 tsp Salt - as needed
To temper:
Mustard Seeds - 1/4 tsp Channa Dal - 1/2 tsp Oil - 2 tbsp
How to make Potato puli thokku with step-by-step pictures:
Pressure cook potatoes until tender (for 2 whistles). Let the steam release naturally, peel off the skin and cut into bite-sized pieces and keep aside Soak Tamarind in hot warm water (Around 1/2 cup approximately) for 10 -15 minutes and extract the juice Heat oil in a pan, add the items under ’to temper’, and let it crackle. Add the tamarind extract and cook till it starts bubbling up. Add coriander powder, Cumin Powder, Sambar Powder and salt; mix well and cook till it becomes a thick paste-like consistency( takes around 2-3 minutes)
Add the cooked potatoes and mix gently. Cook in low flame till tamarind paste becomes a thokku-like consistency, stirring in regular intervals to prevent tamarind from sticking to the pan. Add extra oil if required
Potato Thokku is ready. Tastes great with any rice accompaniment
